Scrape down sides of the bowl with a spatula. Add sugar and beat until mixture is smooth and creamy. In a large bowl, cream butter with a hand-held electric mixer or by hand. In a medium bowl, whisk together the flour, spices, soda and salt. Pulse oats in a blender or food processor to break them up. I’ll announce the winner on Monday, December 6.Preheat oven to 325 degrees F. Just let me know in your comment that you “liked” them, and I’ll enter you twice. You can double your chances of winning by “liking” Tate’s on Facebook. So, to enter the giveaway, just leave a comment on this post anytime between now and 6:00 PM Eastern Time on Sunday, December 5. And the great news is you can save 15% when you order from by using the discount code “ cookie” when you check out between now and December 31. If you’re looking for a cookbook to give as a gift this season, one with tried and true baked-good recipes, then the Tate’s Bake Shop Cookbook seems like a good one. I’m looking forward to trying some of the other recipes in the book – there’s a sesame cookie that looks interesting, and a couple of scone recipes that I’m excited to test. And, the last six of the batch (which I portioned out smaller than the ones my husband had done) were thin and crispy like the ones we received in the box. Side-by-side comparison of chocolate-chip cookie from Tate’s (on left) and our home-baked version (on right).įlavor-wise, they taste just like the ones from Tate’s. When I asked him if he liked them better than the ones he normally bakes (a recipe from the Joy of Cooking), he said that he “thought so” (which is quite the compliment, since this is about as much commitment as I can ever eke out of him on anything). The recipe says it yields 4 1/2 dozen cookies, but we only wound up with 2 1/2 dozen. I think that’s because D made them twice as big as they should have been. The cookie D couldn’t wait until after I’d taken a picture to try. We ate this for breakfast the Saturday after Thanksgiving. The crumb topping is crunchy and buttery and lovely. It’s sweet, but not too sweet – the fresh cranberries temper that quite well. The crumb cake turned out moist, light and full of cranberry flavor. I thought it would be fun for him to bake the recipe and give me his review. First, it’s what Kathleen is most known for second, my husband has been trying for years to bake the perfect chocolate-chip cookie. I knew I wanted to try the chocolate-chip cookie. This earned the book an initial check in the positive column of my imaginary check-list. I never buy unsalted butter, and have been using salted for years in all of my baked goods. This was an obvious signal that she and I are kindred spirits. However, their flavor more than makes up for the lack of chew and, dipped in coffee, they are a lovely mid-morning snack (thanks to my dear mother for that discovery).Īs I began my perusal of the cookbook, I was immediately struck by the fact that Kathleen King, owner of Tate’s Bake Shop, uses salted butter in her recipes (she even addresses this in her preface). Typically, I’m a chewy cookie kind of gal so, at first I was convinced I wasn’t going to like these cookies as they are exceptionally crispy. According to the Tate’s website, that’s a $22.50 value. There are a dozen each of chocolate chip, white chocolate macadamia nut and oatmeal raisin. Luckily, the lovely folks at Tate’s saw fit to send a photo along so that you can see just what this cookie sampler gift box contains.
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